Zucchini risotto

Photo: Getty
400 gramsZucchini2 piecesBulb onions1 pieceGarlic1 cloveBulgarian pepper1 pieceUnsalted butter70 gramsWhite wine140 millilitersVegetable broth800 millilitersParmesan cheese100 gramsThyme50 grams7 gramsPepper5 gramsBasil5 grams
  • Servings:
  • Preparation time:15 minutes
  • Cooking time:35 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking
  • Kitchen:Italian

Zucchini risotto is an excellent option for dinner in the warm season, when the body refuses to perceive heavy meals. Gentle cream risotto is prepared very simply if you follow a few simple rules. Firstly, for real risotto, you must choose varieties of round grain rice. And secondly, it is better to cook the dish in a saucepan with a thick bottom, constantly stirring the rice so that it does not stick.

Cooking method:

Zucchini and Bulgarian pepper rinsed, dried, cut into small cubes. Finely chop the onion and garlic.

Put the saucepan over medium heat, add 40 g of butter, onion, garlic and fry everything until golden brown.Then add zucchini, bell pepper and fry for another 3 minutes, stirring constantly.

Next, pour rice and simmer for 10 minutes, stirring constantly. Then gently pour in the wine, stew until it is evaporated and then in small portions you need to pour in vegetable broth. Each subsequent portion of broth must be poured only when rice fully absorbs the previous one.

In the process of evaporation of the broth, the grits must be constantly stirred to prevent the risotto from burning. The dish should have a viscous consistency.

Stir the risotto with the remaining butter, season with salt, pepper, add chopped thyme and dried basil. Mix. Hard cheese grate.

Dishes in portions and sprinkle with grated cheese.

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